Spaghetti Squash cooked with chicken, cheese, and spinach for a wonderfully creamy casserole everyone will love!
WW My Way Smart Points: 8 Green, 7 Blue, 7 Purple
WW Freestyle Smart Points: 7
Roasting the Squash
First I set my oven to 375. I took the easy way out and cooked them in the microwave. It take 10 Minutes compared to an hour roasting in the oven. To microwave them, I first took a knife and stabbed the Squashes several times on all sides of the squash.
After both were stabbed and ready to go, I put them on a microwave safe plate and microwaved them for 10 minutes. These were pretty small squashes, so if you have larger ones, 15 minutes may be needed.
When they are done getting zapped, I carefully pulled them out. You wanna make sure to be very careful as those holes you stabbed in the squash will be releasing very hot steam. Let the Squash cool off for a few minutes. Once they can safely be touched, I cut them in half, carefully scooped out the seeds, and then took a dinner fork and pulled apart the strings.
Adding the Chicken, Cheese, and Spinach
I dumped in the Spinach and then topped it with the chicken. Next, i spooned in the ricotta and cheddar cheese and spread it until evenly distributed. I then added the salt, pepper, oregano, and garlic powder. After the cheese is seasoned, I added the spaghetti squash strings to the top, poured the chicken stock over the entire casserole and sprinkled it with Parmesan cheese. Then I Placed it in the oven for 30 minutes.
After everything was heated through, I removed it from the oven and Enjoyed! I put most of this casserole into single dishes and froze it to enjoy later in the week for lunch. It reheats well and is a lunch I look forward to having.
